Grass Fed Lamb Slow Cooking

Our Grass Fed Lamb and Hogget Slow Cooking collection is made for dishes that benefit from time. Raised slowly from native British breeds, our lamb and hogget come from family farms where animals graze freely on open pasture. This tradi...

Our Grass Fed Lamb and Hogget Slow Cooking collection is made for dishes that benefit from time. Raised slowly from native British breeds, our lamb and hogget come from family farms where animals graze freely on open pasture. This traditional way of farming supports biodiversity and regenerative practices, while producing meat with depth, richness and character. This collection focuses on cuts that respond beautifully to long, gentle cooking, such as shoulder, neck and diced lamb or hogget. As they cook slowly, these cuts soften and deepen, creating comforting meals with full, rounded flavour and tender texture. Ideal for stews, braises and slow roasted dishes, our grass fed lamb and hogget reward patience and simple preparation. Thoughtfully reared and carefully prepared, they offer a satisfying way to cook well, eat seasonally and bring people together around the table.

Grass Fed Lamb Slow Cooking
6 of 6 products
From the kitchen & field

Recipes & Stories

Why We Started Again
Journal

Why We Started Again

Read more
The Farming Year Begins at Spring: What the Equinox Means for British Food
Journal

The Farming Year Begins at Spring: What the Equinox Means for British Food

Read more
Why Easter Lamb Isn't in Season - And What to Eat Instead
Journal

Why Easter Lamb Isn't in Season - And What to Eat Instead

Read more
A Farmer First, a Storyteller Second
Journal

A Farmer First, a Storyteller Second

Read more
What a Freezer Full of Grass Fed Meat Really Means
Journal

What a Freezer Full of Grass Fed Meat Really Means

Read more
New Life, Shared Tables and Why Our Family Farms Matter More Than Ever
Journal

New Life, Shared Tables and Why Our Family Farms Matter More Than Ever

Read more
Speltotto Kedgeree with Purple Sprouting Broccoli & Kale
Recipes

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Read more
Mussels with Saffron, Cream & Courgettes
Recipes

Mussels with Saffron, Cream & Courgettes

Read more
Pouting, Leek & Tarragon Pie
Recipes

Pouting, Leek & Tarragon Pie

Read more
Dorset Clams with Coppa, Somerset Cider & Brandy
Recipes

Dorset Clams with Coppa, Somerset Cider & Brandy

Read more
Côte De Boeuf with Peppercorn Sauce & Beef-Fat Chips
Recipes

Côte De Boeuf with Peppercorn Sauce & Beef-Fat Chips

Read more
Minted Hogget Meatballs with Peas & Goat's Curd
Recipes

Minted Hogget Meatballs with Peas & Goat's Curd

Read more

Frequently Asked Questions

What is the best cut for slow-cooked lamb?
Shoulder, bone-in if you have the time, boneless if you value easy serving. Four to five hours at low heat with little more than garlic, wine and patience produces lamb you serve with a spoon.
How do I cook lamb shanks?
Brown them, then braise in stock, wine and tomato for around three hours until the meat gives up the bone. One shank per person, served on mash, remains one of the great value dinner-party mains.
Can I slow cook a leg of lamb?
Yes, though it behaves differently from shoulder: leaner, so it wants liquid around it, a covered pot or foil, and a slightly shorter run. The Greek style, with lemon, oregano and potatoes underneath, suits it perfectly.
Why does slow cooking suit grass fed lamb?
Working muscles from a pasture-raised animal carry the collagen and character that long cooking is designed to unlock. The slower the cooking, the more the animal's slow life shows in the pot.